Polish Poppy Seed Swirl Loaf - Retro 1980 Recipe

Name: Polish Poppy Seed Swirl Loaf - Retro 1980
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package Pillsbury Hot Roll Mix; 1/2 cup warm water 105 to 115 degrees; 1 tablespoon sugar; 1 tablespoon butter softened; 1/2 teaspoon vanilla extract; 1/2 teaspoon almond extract; 2 eggs reserving 1 egg white; 3/4 cup poppy seed ground; 1/2 cup sugar; 3/4 cup milk; 1/2 teaspoon vanilla extract; 1/2 teaspoon almond extract; 1 egg white slightly beaten; 1/2 cup powdered sugar; 1 tablespoon butter softened; 1 teaspoon water; 1/2 teaspoon vanilla extract; 1/2 teaspoon almond extract; 1 tablespoon slivered almonds

Servings: persons

1 package Pillsbury Hot Roll Mix
1/2 cup warm water 105 to 115 degrees
1 tablespoon sugar
1 tablespoon butter softened
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 eggs reserving 1 egg white
3/4 cup poppy seed ground
1/2 cup sugar
3/4 cup milk
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 egg white slightly beaten
1/2 cup powdered sugar
1 tablespoon butter softened
1 teaspoon water
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 tablespoon slivered almonds

1
Grease 9x5-inch loaf pan. In large bowl, dissolve yeast from hot roll mix in water. Stir in sugar, butter, vanilla, almond extract and eggs. Add flour from hot roll mix; blend well. Cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85 degrees) until light and doubled in size, 45 to 60 minutes.
2
In medium saucepan, combine poppy seed, sugar and milk. Cook over medium heat until thick and milk is absorbed, 20 to 25 minutes. Cool to lukewarm; add vanilla, almond extract and beaten egg white. On floured surface, knead dough until no longer sticky, about 1 to 2 minutes. Roll out dough into 18x12-inch rectangle; spread with cooled filling. Starting with longer side, roll up jelly-roll fashion; pinch edges and ends to seal. Fold roll in half, seam-side-down. Place halves side-by-side in prepared pan. Cover; let rise in warm place until light and doubled in size, 30 to 45 minutes.
3
Heat oven tot 350 degrees. Bake 35 to 40 minutes or until deep golden brown and loaf sounds hollow when lightly tapped. Remove from pan immediately. In small bowl, blend all frosting ingredients except almonds. Spread over warm loaf; sprinkle with almonds.

393

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 package Pillsbury Hot Roll Mix, 1/2 cup warm water 105 to 115 degrees, 1 tablespoon sugar, 1 tablespoon butter softened, and more.

Yes, Polish Poppy Seed Swirl Loaf - Retro 1980 falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Polish Poppy Seed Swirl Loaf - Retro 1980

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